Philly Cheesesteak Pasta Casserole

Ready in just half an hour, this Philly Cheesesteak Pasta Casserole offers a new twist on a classic dish that's perfect for feeding the whole family!

Course Entrees

Cuisine American

Keyword casserole, cheesesteak pasta casserole, easy dinner, philly cheesesteak, philly cheesesteak pasta

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 554kcal

Preheat the oven to 350 degrees. Spray a 9x13 casserole dish with non-stick cooking spray and set aside.
In a large pot, cook the pasta in lightly salted water as directed. Drain the pasta and set aside.
In the same pot, cook the ground beef until browned for about 5 minutes over medium heat. Drain the excess fat, return the cooked beef to the pot, and add the onions and peppers. Cook for about 5 minutes until the onions start to soften.
Add the garlic, pepper and salt. Mix with a wooden spoon or spatula until combined.
Add the cream cheese and whole milk and stir until melted. Turn off/ remove from heat.
Add the cooked pasta, jack, and cheddar cheese and mix well. If needed, add some of the reserved pasta water (starting with ¼ cup at a time) to make sure the sauce is creamy and coats the pasta completely.
Pour the pasta mixture into a greased 13x9 casserole dish.
Top with the sliced provolone cheese and bake for 15-20 minutes at 350 degrees.
Broil for about 2 minutes on LOW until the cheese is brown.

Store leftovers in the refrigerator in an airtight container for up to 3 days.
Freezer directions: Prepare by mixing all the ingredients and adding them to the casserole dish. Then, wrap tightly with plastic wrap, top with foil, and freeze. When ready to bake, remove the frozen casserole and thaw overnight in the refrigerator. When ready to bake, top with the sliced provolone cheese and cook according to the instructions.